1. Place the vinegar in a saucepan with a little water, bring to the boil
then remove from the heat and allow it to cool down a little.

2. Transfer the
cooled vinegar to a large bowl, add the onion, herbs, spices and wine and mix
well.

3. Add the meat to
the the marinade cover and leave it to marinate in a cool place for up to 3 days
but for at least 24 hours, turning the meat several times.

4. After the marinating time, remove the meat from the marinade and pat
dry on kitchen paper and season with salt and pepper.

5. Heat the oil or
lard in a large saucepan and brown the meat on all sides.

6. Add the
marinade together with the onions and the spices, bring to the boil then reduce
the heat, cover and simmer gently for at least 3 hours, checking the liquid
level from time to time and adding a little stock or water if necessary.

7. Strain
the cooking liquor into a smaller saucepan, add the raisins and season with
salt, pepper and a little maple syrup. Bring to the boil and cook for 5 minutes.
Can be thickened with a little cornflour if desired.

8. To serve -
slice the meat and transfer to a warmed serving platter. Pour a little of the
sauce over the top and serve the remaining sauce in a separate jug. Serve hot.